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Topic: about getting the autolyse right (Read 1323 times)

Hi, I don't post often but I've kept reading posts regularly ever since I registered. But anyhow...Now, I don't remember exactly whereabout on this forum, but I recently fell upon a thread which mentionned extended autolyse periods.I used to do a 20 minute autolyse with the salt already mixed in. But from what I understand it is better to add the salt after the autolyse period, is that correct?Coming back to the extended/prolonged autolyse I tried 2 batches with a 24h autolyse (flour + IDY + water) after that I added the sourdough and then another 24h rise. What I noticed is that the dough was much softer and stretchy.What I would like to know is if there is anything such as too much autolyse? Is 24h too much? My concern is that it was very stretchy (which is good in my opinion) but maybe not elastic enough...